Hot Honey Smashed Brussels Sprouts

• 1.5 pounds Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup honey
• 2 tablespoons unsalted butter
• 1 tablespoon sriracha sauce
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes (optional)

Steps

1. 1 Preheat oven to 425°F.
2. 2 Toss Brussels sprouts with olive oil, salt, and pepper in a bowl.
3. 3 Place sprouts cut-side down on a parchment-lined baking sheet.
4. 4 Gently smash each sprout with the palm of your hand.
5. 5 Roast for 20-25 minutes, flipping halfway through, until crispy and tender.
6. 6 Meanwhile, melt butter in a small saucepan over medium heat.
7. 7 Add honey, sriracha, garlic, and red pepper flakes. Simmer for 2-3 minutes until slightly thickened.
8. 8 Remove from heat and let cool slightly.
9. 9 Toss roasted Brussels sprouts with the hot honey mixture until well coated.
10. 10 Serve immediately.

Equipment

• Baking sheet
• Parchment paper
• Baking spatula

Variations

• Add toasted pine nuts or crumbled bacon for extra crunch and flavor.
• Incorporate some toasted sesame seeds for an Asian twist.

Substitutions

• Substitute maple syrup for honey if preferred.
• Use chili flakes instead of sriracha for a different kind of heat.

Pairings

• Perfect alongside a winter squash soup.
• Great with a side of garlic mashed potatoes.

Nutrition

Tips

• For extra crispiness, you can add a sprinkle of grated Parmesan cheese before serving.
• Adjust the amount of sriracha to control the level of heat.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Does not freeze well due to texture changes.

Serving Suggestions

• Pairs beautifully with roasted chicken or grilled steak.
• Serve with a side of quinoa for a hearty vegetarian meal.

FAQ